Shrimp W/ Lemongrass

I made this last month at our local Eggfest and went over good (except I used cheaper chicken). I wanted to post photos but I was cooking by myself and there was too much going on to get photos. Here is what it looked like.

Thanks!. A wise man once said to always apply a thin coat of olive oil on my wok to prevent rusting. Then when I put the wok on for my following cook, watch for a faint smoke and I know the wok is hot enough. Good advice.

On a side note, I always have something that is burning/ sticking to my wok (first photo with the shrimp). I have a little sugar in my mixture and I think that is what's sticking. Any thoughts?

On a side note, I always have something that is burning/ sticking to my wok (first photo with the shrimp). I have a little sugar in my mixture and I think that is what's sticking. Any thoughts?

I'm not following. When your wok is hot, add some peanut oil (or grapeseed) and swirl it around the sides. When you are cooking your shrimp, keep it moving with your spatula. You shouldn't have any sticking.

Nice cook. If you have any cornstarch and sometimes sugar in your marinade of the shrimp or sauce the high heat will make it sometimes clump up even if stirred constantly. The stirring will gather cornstarch or sugar at the tip of the spatula and cause it to thicken and appear gooey. You are basically stirring that which sticks to the wok and gathering it at the tip of the spatula.My guess from your first photo is cornstarch, but maybe sugar also.In the above picture the chicken was marinated in sherry, cornstarch and white pepper of about 30 minutes and a little goo appeared in the beginning.As the cook progresses think of it as de-glazing the wok.